Aroma celery

The cartridge was flushed with hexane followed by dichloromethane plus 0.5% methanol to desorb the celery aroma components (phthalides). 

Among the leafy spices, 45 aroma volatiles of desert parsley have been identified, with the major constituents as myristicin, apiole, /3-phellandrene, p-mentha-1,3,8-triene and 4-isopropenyl-l-methylbenzene (MacLeod eta/., 1985). Among these, apiole in particular has a desirable parsley odour character. The leaf stems of celery show three main constituents of volatiles, e.g. apiole (about 23%), 3-butylphthalide (about 22%) and sedanolide (about 24%). The last two possess a strong characteristic celery aroma (MacLeod et al., 1988). Limonene (40.5%), P-selinene (16.3%), cis-ocimene (12.5%) and P-caryophyllene (10.5%) are some of the volatile oil constituents present in celery leaves from Nigeria (Ehiabhi et al., 2003). 

Celery aroma is due to the occurrence of phthaUdes in leaves, root, tuber and seeds. The... 

The lactones are the intramolecular esters of the corresponding hydroxy fatty acids. They contribute to the aroma of butter and various fruits. 15-Pentadeca-nolide is responsible for the musk-like odor of angelica root oil. Of the naturally occurring bicyclic lactones, phthalides are responsible for the odor of celery root oil, and coumarin for woodruff. 

Unspecified isomers of toluidine were found in samples of kale and celery (1.1 mg/kg) and carrots (7.2 mg/kg) (Neurath et al., 1977). ort/ro-Toluidine has been identified in the volatile aroma components of black tea (Vitzthum et al., 1975). 

Kurobayashi, Y., Kouno, E., Fujita, A., Morimitsu, Y. and Kubota, K. (2006) Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery. Bioscience, Biotechnology and Biochemistry 70(4), 958-965. 

Comments Offices throughout Europe. Great essential oil selection including celery leaf. But no Sass. Wide variety of botanicals including barks (sassafras bark included), whole spices, leaves, roots (including snakeroot), etc. and some pure aroma chemicals. 

Cicuta Virosa is a perennial herb, which grows up to a height of more than 3. It has a hollow stalk and a thick root stem. This root stem has many small pockets containing a yellow sap with an aroma like celery and a sweet taste like parsnip. The leaves will cluster in 2 and 3 s, surrounded by tiny individual leaflets. The tiny white flowers grow in... 

Because they are biochemically similar to zygotic embryos (3,4), somatic embryos also present an opportunity for vitro production of numerous secondary plant products which are associated with seeds. For example, essential oil, flavor, and aroma components found in seeds of celery (5), cocoa (6,7), and oil palm (8) are produced by somatic embryos. The ability to control and develop this process may permit more economical and reliable production of certain plant products on an industrial level. 

Formulas of terpenes in the scheme above are presented in two rows. In the bottom row, if the chemical bonds labeled in red are deleted the residues represent isoprene units. Based on the number of isoprene fragments, menthol is monoter-pene, a-selinene belongs to sesquiterpenes and cembrene as well as vitamin A are diterpenes. Menthol is the component of peppermint responsible for its refreshing odor. The aroma of celery originates from a-selinene while cembrene can be isolated from pine trees. The derivative of retinal has already been discussed in the section about the cis-trans isomerism in the biochemical process of vision. 

Several spices have been sensorily evaluated for their modification effects on sauerkraut flavors, and the addition of umbelliferous seeds, including caraway, celery, and dill weed, increased the flavor acceptance of sauerkraut (Table I 26). Further, sauerkraut seasoned with caraway seed and known as Bavarian-style, has been marketed for some time now. Bavarian-style sauerkraut products are generally accepted as exhibiting lower intensity, less sulfurous, and more desirable flavors than comparable unspiced sauerkraut. The less intense flavors found in Bavarian-style sauerkraut have been attributed to the effects of added spice flavoring and to the ability of caraway seeds to absorb unpleasant sauerkraut aromas (31). 

Bacteria are not affected by sorbic acid, and, in fact, several species can metabolize the acid to eventually yield 2-ethoxyhexa-3,5-diene, a compound that imparts a distinctive geranium odor/tone to wines (Section 11.3.5). Other odor/flavor-active compounds detected in spoiled wines treated with sorbic acid include l-ethoxyhexa-2,4-diene and ethyl sorbate (Chisholm and Samuels, 1992), the latter of which has been associated with off-flavors in sparkling wines (De Rosa et al., 1983). Whereas Chisholm and Samuels (1992) described ethyl sorbate as possessing a honey or apple aroma, De Rosa et al. (1983) thought the compound imparted a very unpleasant pineapple-celery odor upon short-term (6 month) storage. Based on this observation, De Rosa et al. (1983) recommended that sorbates should not be used in sparkling wine production. 

The essential oil of celery, for example, contains 3-butyl-phthalide (63), 3-butyl-hexahydro-phthalide (64) as well as sedanolide (65) (705). The latter two lactones (64) and (65) have the characteristic odor and flavor of celery (705). Reports on the occurrence and importance of this class of aroma compounds are to be found in specialized review articles (795, 354). 

Fruits and vegetables (e. g., pineapple, apple, pear, peach, passion fruit, kiwi, celery, parsley) contain unsaturated Cn hydrocarbons which play a role as aroma substances. Of special interest are (E,Z)-l,3,5-undecatriene and (E,Z,Z)-1,3,5,8-undecatetraene, which with very low threshold concentrations have a balsamic, spicy, pinelike odor. It is assumed that the hydrocarbons are formed from unsaturated fatty acids by P-oxidation, lipoxygenase catalysis, oxidation of the radical to the carbonium ion and decarboxylation. The hypothetical reaction pathway from linoleic acid to (E,Z)-l,3,5-undecatrieneis shown in Formula 5.25. 

The typical components of the aroma of celery (Apium grave-olens var. rapaceum, Apiaceae) and celeriac (A. g. var. duke) are numerous dihydrophthalides, tetrahydrophthalides, hexahydroph-thalides and phthalides. The main odour-active compound is... 

Compounds important to the aroma of celery include two lactones, 3-butylphthalide and sedanolide (3-butyl-3a,4,5,6-tefrahydrophthalide), which provide impact at low concentration (<3 ppm). Other terpene hydrocarbons such as P-seUnene and limonene are present in greater abundance but do not significantly contribute to celery flavor. A recent assessment of its odor threshold by Takeoka... 

---